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A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
Fishing techniques are methods for catching fish. The term may also be applied to methods for catching other aquatic animals such as molluscs (shellfish, squid, octopus) and edible marine invertebrates. Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping.
But as a rule, small lures are best. A tiny 1/16- or 1/8-ounce single-blade spinner such as a Mepps or Panther Martin works for sunfish, as do small jigs down to 1/32-ounce size. If you’re using ...
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice.